Source: Journal of Food Safety. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
ABNT
ROSA, C. M. et al. Purification and mechanistic action of a bacteriocin produced by a Brazilian sausage isolate, Lactobacillus sake 2a. Journal of Food Safety, v. 22, n. 1, p. 39-54, 2002Tradução . . Acesso em: 12 maio 2024.APA
Rosa, C. M., Franco, B. D. G. de M., Montville, T. J., & Chikindas, M. L. (2002). Purification and mechanistic action of a bacteriocin produced by a Brazilian sausage isolate, Lactobacillus sake 2a. Journal of Food Safety, 22( 1), 39-54.NLM
Rosa CM, Franco BDG de M, Montville TJ, Chikindas ML. Purification and mechanistic action of a bacteriocin produced by a Brazilian sausage isolate, Lactobacillus sake 2a. Journal of Food Safety. 2002 ; 22( 1): 39-54.[citado 2024 maio 12 ]Vancouver
Rosa CM, Franco BDG de M, Montville TJ, Chikindas ML. Purification and mechanistic action of a bacteriocin produced by a Brazilian sausage isolate, Lactobacillus sake 2a. Journal of Food Safety. 2002 ; 22( 1): 39-54.[citado 2024 maio 12 ]